Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch - Concepedia

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Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch

65

Citations

56

References

2021

Year

Yeming Bai, Sharat Atluri, Zhongwei Zhang, Michael J. Gidley, Enpeng Li, Robert G. Gilbert

Food Hydrocolloids

EngineeringIn Vitro FermentationBiochemistryBiotechnologyα-Amylase Enzyme ActivityStructural ReasonsIn-vitro DigestibilityPolysaccharideEnzymatic ModificationBiomolecular Engineering

References

	Year	Citations

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